- For the Miso Eggplant: Trim stems and ends from eggplant and cut into ¼-inch slices. Cut large slices in half or quarters; set aside.
- In a large mixing bowl, whisk together the sesame oil, avocado oil, garlic, honey, POM Wonderful 100% Pomegranate Juice, and white miso. Add eggplant and toss to thoroughly coat.
- If using an oven, heat to 375°F. Place eggplant on a parchment-lined baking sheet in a single layer. Roast 15 minutes then turn eggplant pieces over. Roast another 15 minutes until golden brown.
- If using an air fryer, heat to 400°F. Spray basket with cooking spray and add single layer of eggplant, about half, to the air fryer basket. Cook for 8 minutes, then turn eggplant and cook for another 8 minutes until golden brown and crisp on the outside.
- For the POMumami Glaze: In a medium saucepan over medium heat, combine POM Wonderful 100% Pomegranate Juice, honey, lemon juice, and white miso. Bring to a boil and reduce heat to low. Cook until mixture is reduced by half, 6 to 8 minutes. Remove from heat and set aside.
- To serve, toss cooked eggplant with half the glaze and arrange on a serving platter topped with scallions, POM Wonderful Pomegranate Arils, sesame seeds, chilis and cilantro. Drizzle with remaining glaze.
Tip: To make as a main dish, serve with rice.
